Last summer, Kurt Karafinski of Glenshaw sent us a Countdown to Dinner recipe for Mock Crab Cakes.

"It's a great summer recipe for all the fresh zucchini out there," he wrote. "You'll have a difficult time believing there is no crab in these 'crab' cakes."

We tested the recipe and had to agree with him. The cakes were deliciously moist and "crabby," and we ran the recipe on Aug. 16.

Since then, Mock Crab Cakes has become the most requested recipe in Countdown to Dinner history. Rarely a month goes by that the food department doesn't get requests from readers who have lost the recipe and feel bereft.

Zucchini season is upon us again and requests are starting to pour in, so we decided to reprint the recipe for readers who misplaced theirs or who didn't see the original but would like to try something quite different.

Mock Crab Cakes

2 cups coarsely grated zucchini, unpeeled (about 1 medium)

1 onion, finely chopped (we grated it also)

1 cup Italian bread crumbs

1 tablespoon mayonnaise

1 tablespoon Old Bay seasoning

1 egg, beaten

Combine all ingredients in a small bowl (we grated the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs (we had to add a couple extra tablespoons of crumbs).

Heat some oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes.